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susannajonshop_9263540

Baltimore, Maryland

Member since Nov 2010

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Reviewed chicken piccata

Apr 6, 2014 on FoodNetwork.com

I use corn starch or gluten-free baking mix instead of flour, and 1/4 cup of white wine, plus a drizzle of vinegar for the sauce.

Reviewed chicken piccata

Apr 6, 2014 on FoodNetwork.com

I use corn starch or gluten-free baking mix instead of flour, and 1/4 cup of white wine, plus a drizzle of vinegar for the sauce.

Reviewed lemon-garlic shrimp and grits

Apr 6, 2014 on FoodNetwork.com

Delicious and easy! We use Pecorino Romano instead of the Parmesan, because it adds a bit more flavor without upping the calories. Also, I serve with asparagus, sliced into inch and a half sections and saut���ed in butter, garlic, sea salt, and pepper just until they brighten in the pan. This is fast enough for a week-night dinner, but so tasty you...

Reviewed Beef Stew

Jan 22, 2014 on FoodNetwork.com

Delicious! Make this recipe with Emeril's beef stock. I added an extra cup of stock and doubled the flour. I also used a tbs. of bacon grease and one tbs. of the olive oil to brown the flour and make a roux, then used a whisk to stir in the stock to the flour mixture before adding to the slow cooker. Also, if you use fresh pearl onions, add them three...

Reviewed Beef Stew

Jan 22, 2014 on FoodNetwork.com

Delicious! Make this recipe with Emeril's beef stock. I added an extra cup of stock and doubled the flour. I also used a tbs. of bacon grease and one tbs. of the olive oil to brown the flour and make a roux, then used a whisk to stir in the stock to the flour mixture before adding to the slow cooker. Also, if you use fresh pearl onions, add them three...

Reviewed Easy Tzatziki

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I don't agree with those who would cut the lemon. I thought it was perfect for those seeking authentic flavor. My first experience with tzatziki was on the island of Kythera. Each restaurant had their own twist. In fact, I would combine the olive oil, garlic, lemon zest, dill, and mint (I substitute basil} a day in advance and let it sit in a cove"

Reviewed Easy Tzatziki

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I don't agree with those who would cut the lemon. I thought it was perfect for those seeking authentic flavor. My first experience with tzatziki was on the island of Kythera. Each restaurant had their own twist. In fact, I would combine the olive oil, garlic, lemon zest, dill, and mint (I substitute basil) a day in advance and let it sit in a cove"

Reviewed Easy Tzatziki

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I don't agree with those who would cut the lemon. I thought it was perfect. In fact, I would combine the olive oil, garlic, lemon zest, dill, and mint (I use basil instead) a day in advance and let it sit in a covered container at room temperature to let some of the essential oils emerge and mature before making this dip. "

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